It’s fairly well understood and accepted in Australia that our modern coffee culture, and our reputation for having world-class coffee, stems directly from the influence of post-World War 2 migrants from Southern Europe.
The end of the second world war in the late 1940’s saw large numbers of migrants from Italy arriving in Australia. Not surprisingly, and to the benefit of Australia as a whole, these Italians brought with them their cultural and culinary traditions, including their love of espresso-based coffee.
The timing here is key, because it was also during this period that a major turning point in the mass production and modernization of espresso machines was made, and early commercial espresso machines were imported into Australia.
This marked the beginning of the espresso-based Australian coffee culture that thrives to this day, and that makes up a key part of the Aussie lifestyle.
Outside of Italy, only really Australia, and New Zealand, maintain an almost exclusively espresso-based cafe culture. This is quite unique, and while Australians have a sense of pride for our coffee scene, respect and acknowledgement needs to be given to Italian Australians for getting us to where we are today.
Having said that, preferences and coffee drinking habits in Australia have evolved since the arrival of the first espresso machines, and the espresso tradition introduced by Italians has been built upon over the years.
Italy maintains strong traditions, and their coffee culture for the most part still centres around the espresso drinking experience, whereas the coffee culture in modern Australia could possibly be seen as more experimental, with an increased focus on specialty brews and barista skills, including latte art.
Milkin’ It
One major distinction between coffee in Italy and Australia is the inclusion of milk. Aussies love milk-based coffee drinks, with options like the ‘Flat White’ being a regular order in cafes across the country, and increasingly recognized outside Australia in markets like the UK and the US.
In Italy however, it’s all about the espresso shot (what we might call a short black in Australia), served with sugar, but without milk. The only real exception is coffee served in the morning, which is more likely to have milk added (such as in a Cappuccino).
Atmosfera
Coffee of significant and consistent quality can be found throughout Italy, though at least compared to Australia, there’s a strong focus on simplicity and tradition. Having a coffee in Italy is often a straightforward and brief ritual, with limited customisation of orders, and espresso shots quickly drunk while standing at a bar. Australians in their local cafes however are more likely to stick around for longer and make “getting a coffee” an extended catch up with friends or family.
G’Day La Dolce Vita: Traditional Values, Local Tastes
To celebrate the Australian debut of the new locally roasted Segafredo Red range, we thought we’d look at a couple of espresso inspired desserts perfect for the warm weather.
- Berry Burst Vanilla Affogato
This affogato is a delightful, refreshing twist on the classic Italian dessert, perfect for a hot Australian summer. The fruity acidity of the berries helps to balance the deep and rich flavour notes of the coffee.
Ingredients (per serve)
- 1 generous scoop of Vanilla Gelato or Ice-Cream
- ½ cup of fresh mixed berries (Strawberries, Raspberries, Blueberries- whatever is seasonal and available)
- 1 shot of fresh Segafredo Red espresso
- 1 pump of Indulge Your Senses Vanilla Syrup
- Fresh mint leaves (for garnish)
- Shaved Dark Chocolate (for garnish)
Preparation
- Rinse and dry your fresh berries and slice where needed.
- Prepare a shot of Segafredo Red espresso and allow it to cool slightly.
- Place a scoop of Vanilla Gelato or Ice Cream in a small bowl or glass.
- Arrange the berries around or on top of the gelato/ice cream.
- Slowly pour the shot of Segafredo Red espresso over the gelato and berries.
- Drizzle some Indulge Your Senses vanilla syrup on top.
- Garnish with fresh mint leaves and a little bit of shaved dark chocolate.
- Serve immediately with a small spoon.
- Coffee & Hazelnut Semifreddo
A creamy, make-ahead dessert well suited to the warm weather.
Ingredients
- 4 Large Eggs (separated)
- 100 g (½ cup) Caster Sugar
- 300ml (1 ¼ cups) Thickened Cream
- 60mls of strong Segafredo Red Espresso (cooled)
- 1 pump of Indulge Your Senses Hazelnut Syrup
- 1 tbsp of Indulge Your Senses Dark Drinking Chocolate (to garnish)
- 50g (¼ cup) of toasted and crushed Hazelnuts
Preparation
- In a large bowl, whisk the egg yolks and caster sugar until pale and creamy.
- Stir your 60 mls of cooled Segafredo Red Espresso into the egg yolk mixture, then add a pump of Indulge Your Senses Hazelnut syrup.
- In a separate bowl, whip the cream until soft peaks form. Fold it gently into the egg yolk mixture.
- In another bowl, beat the egg whites until stiff peaks form. Fold them into the mixture, being careful not to let the air deflate.
- Gently stir in the toasted and crushed hazelnuts
- Pour the mixture into a loaf tin lined with cling wrap
- Cover and freeze for at least 6 hours (preferably overnight)
- Unmold the Semifreddo, slice and serve garnished with extra crushed hazelnuts, a burst of whipped cream and a dusting of Indulge Your Senses Dark Drinking Chocolate.
This rich, smooth and refreshing dessert also pairs beautifully with fresh berries, along with an extra espresso shot on the side.